Ingredients:

  • 5 lbs beef bones (marrow, knuckle, and neck bones)
  • 1 lb beef chuck or shank
  • 2 large yellow onions, halved with skins on
  • 3 large carrots, roughly chopped
  • 3 stalks celery, including leaves
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 tbsp black peppercorns
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 6 quarts cold water

Instructions:

  1. Preheat your oven to 400°F (200°C). Place beef bones and meat in a large roasting pan and roast for 30 minutes.
  2. Turn the bones over, add the onions, carrots, and celery to the pan. Coat the bones lightly with tomato paste and roast for another 15 minutes until dark chestnut brown.
  3. Transfer the roasted bones and vegetables to a 12-quart stockpot. Pour off excess fat from the roasting pan, then deglaze the pan with a cup of water, scraping up the browned bits (fond) and adding it to the pot.
  4. Add garlic, peppercorns, thyme, bay leaves, apple cider vinegar, and 6 quarts of cold water to the stockpot.
  5. Bring to a gentle simmer over medium-high heat, then immediately reduce heat to low (aiming for 180°F to 190°F). Do not let it reach a rolling boil to ensure clarity.
  6. Simmer for 12 hours, occasionally skimming any foam or fat that rises to the surface.
  7. Strain the stock through a fine-mesh strainer into a clean container, discarding the solids. Cool rapidly in an ice bath before refrigerating.